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Zucchini and eggplant chutney

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Ingredients for 5 servings:

  • 1,000 g zucchini
  • 1,000 g tomatoes
  • 500 g eggplant(s)
  • 4 onions
  • 3 garlic cloves
  • 300 ml apple cider vinegar
  • 100 ml white wine
  • 200 g sugar
  • 1 tbsp salt
  • 2 tbsp rosemary
  • 3 tbsp oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Dice the zucchini and eggplant. Peel and dice the tomatoes. Finely dice the onions and garlic. Finely chop the herbs. Combine all ingredients in a large saucepan. Simmer, stirring, until the liquid has almost evaporated. This can take 90-120 minutes. Pour into jars and let cool. Shelf life is approximately 2 years. Store opened jars in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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